Biscuits and Shortcakes

How to Make
Biscuits and Shortcakes
Savory to Sweet and Scrumptious Shortcakes

Biscuits and Shortcakes
Savory to Sweet and Scrumptious Shortcakes
Table of Contents
How to Make Great Biscuits...........................................................................2

What Ingredients Should I Use? ....................................................................5
Sweet and Savory Biscuits ............................................................................7
Easiest Buttermilk Biscuits.............................................................................8
Cranberry Nut Biscuits...................................................................................9
Cheddar Cheese Biscuits ............................................................................11
Southern Pecan Biscuits..............................................................................13
Country White Biscuits.................................................................................14
Country Wheat Biscuits ............................................................................... 15
Cranberry Orange Scone Recipe.................................................................16
All about Shortcakes....................................................................................18
What the Difference between Biscuits and Shortcakes? ............................. 18
Chocolate Caramel Raspberry Shortcake Recipe ....................................... 19
Blueberry Cream Cheese Shortcake Recipe ............................................... 21
Classic Strawberry Shortcake......................................................................23
Egg-Rich Shortcake..................................................................................... 25
Other Shortcake Favorites ...........................................................................26
Copyright 2005-2006, The Prepared Pantry. All rights reserved.
The material herein is published by The Prepared Pantry for the private use of individuals and may
not be used for commercial purposes without the express consent of the publisher. The information
contained herein is believed accurate but the publisher makes no warranties, express or implied,
and the recipient is using this information at his or her own risk.
2
How to Make Great Biscuits
When I was growing up in a big country farmhouse, we had biscuits for

breakfast—hot, steaming biscuits that we would slap on the plate next to bacon
and eggs. We would split them open and slip in a pat of butter, putting the “lid”
back so that the butter would quickly melt. Then we would slather them with
homemade jam or honey. It was the biscuits that seemed to make breakfast
special. Actually, it was a loving mother that took the time to bake for breakfast,
enough for four hungry teenage boys and a caboose of a daughter.
Later, when I lived in the South, I discovered what Southerners know: biscuits
are more than a breakfast food. Hot, steaming biscuits work well with lunch and
dinner as well. They accompany soups and traditional meat and vegetable
meals equally well.
But there are keys to making those great biscuits that your mom, or aunt, or
grandmother used to make. We would like to share those with you.
Key #1: Use the right flour. Use either a soft, low protein flour meant for
biscuits—White Lily—or an all-purpose flour. Do not use bread flour. (See the
next section for more about flour and other ingredients.) .
Key #2: Keep your ingredients cold. Temperature is critical to buttery, flakey
scones. Start with very cold butter—it should chip when you cut it into chunks—
or cold shortening and your liquids should be ice cold. Work with the dough
quickly to keep it cool.
Why do your ingredients need to be cold? The objective is to keep the butter a
solid and not let it melt into a liquid. If your dough is kept cold, it will have little
bits of dispersed butter. In the heat of the oven, that butter melts into the dough
but leaves pockets and layers in the biscuits.
Key #3: Don’t work your dough too much. Kneading converts the protein to
gluten. Mix only until the ingredients come together into a combined mass.
Key #4: Use a folding technique. For flakey, layered biscuits, use a folding
technique. Roll the dough out to about 3/8-inch thick. Fold the dough in half and
in half again and again. Roll the dough out to about 3/4-inch thick before cutting
the biscuits.
Key #7: Don’t over-bake your biscuits. Over-baking for even a minute or two will
dry your biscuits out. As soon as the edges begin to turn brown, remove them
from the oven. Immediately, place the biscuits on a wire rack—the hot pan will
continue to dry the biscuits.
More Tips
3
1. How packed your flour is in your measure will affect the amount of liquid
needed. If you spoon light flour into the measure, it should be about right
for the liquid noted in the ingredients.
2. A moister dough will rise easier. Don’t use any more flour than what you
need to handle the dough. It’s okay to dust your hands and the counter
with flour before rolling or patting the dough.
3. Make the biscuits of uniform size and shape so that they will bake
uniformly.
4. For tall biscuits, don’t roll or pat your dough thinner than 1/2-inch. Your
biscuits should rise to twice their height before baking.
5. Place your biscuits close together on the pan, touching each other. That
way they will tend to rise rather than spread.
6. Make certain that your oven is hot and bake your biscuits at 425 degrees
or above. The hot oven gives the dough a burst of steam that helps make
the biscuits light and airy.
7. Biscuits are best eaten immediately but they can be frozen for up to three
months. Reheat them at 300 degrees for 10 to 15 minutes.
4
What Ingredients Should I Use?
The three primary ingredients for biscuits are flour, leavening, and fat. To this
you’ll want to add some salt, probably a bit of sugar, and some liquid.
Understanding these ingredients will help you make great biscuits.
Flour
White Lily ® brand self-rising flour is the classic flour for Southern baked biscuits.
It’s a soft white flour with the salt and baking powder already added. In our area,
White Lily is not available and we make fine biscuits with all-purpose flour. Of
course, you’ll have to add salt and baking powder if the recipe doesn’t call for it.
(And don’t add salt and baking powder if you are using self-rising flour.) If you
want a little softer flour, mix one-fourth cake or pastry flour into your all-purpose
flour.
“Soft” refers to the protein amount in the flour with “soft” being a lower protein
content than bread or most all-purpose flours. The protein forms gluten--what
gives bread its chewiness—when hydrated and mechanically worked. The less
gluten there is, the more tender and crumbly the product.
We think that the protein content in all-purpose works just fine. We don’t
overwork the dough to develop the gluten and a little gluten seems to give the
biscuits a bit of structure as they rise.
Bleached flour will make a whiter biscuit. We prefer to use unbleached flour in
most of our baking, including biscuits.
Leavening
The traditional leavening is baking powder. Baking powder contains both an

alkaline and an acid to create a chemical reaction and carbon dioxide bubbles.
Baking soda, an alkaline, and buttermilk, an acid, will also work. Because the
baking soda neutralizes the acid in the buttermilk, it removes most of the “tang”
that we taste in buttermilk. If you want the tang of buttermilk in your biscuits use
baking powder and buttermilk.
Fat
Shortening is the classic fat in Southern biscuits. We prefer butter. We like to

avoid the hydrogenated fat in shortening whenever we can and we love the taste
of sweet butter in our biscuits.
5
Butter has a lower melting point than does shortening, low enough that it will melt
at body temperature. Maybe it’s our imagination but with butter, biscuits tend to
be more melt-in-your-mouth.
Try our butter-based biscuit recipes and see if you don’t fall in love with these
buttery biscuits.
6
Sweet and Savory Biscuits
One of the joys of baking is the

opportunity to experiment, to create
your own sensations, to find what
you like and what pleases your
family.
When you think of biscuits, you

probably think of classic buttermilk
biscuits, maybe tall and hot and
slathered with butter and honey.
But there is much more to biscuits.
You can experiment with biscuits,
make them sweet or savory, add fruit
or nuts, or even a sweet glaze. Whatever you can do to a scone, you can usually
do to a biscuit. In fact, you can convert most scone recipes to biscuits.
One of the attractions of biscuits is how quickly they can be made. Biscuits are
most often rolled out and cut into rounds or squares. They can also be made as
drop biscuits. Drop biscuits, biscuits made with a soft batter and spooned onto
the baking sheet, save the steps of rolling and cutting. Drop biscuits are “fast
food” from scratch.
In this guide you’ll find recipes for both drop and cut biscuits. By adding or
reducing the liquid, you can always convert one to another. So Easiest
Buttermilk Biscuits, a drop biscuit recipe, can be converted to cut biscuits by
adding a little more flour.
Use these recipes as templates for your own creations. Use your favorite fresh or
dried fruits, spices, and flavors. Drizzle the biscuits with a little glaze flavored with
extract, cream cheese, or syrup. You’ll transform everyday biscuits into
something fit for guests at the next brunch.
7
Easiest Buttermilk Biscuits
These are drop biscuits. You can

convert them to cut biscuits by adding
enough flour to make a malleable
dough.
Ingredients
2 cups all purpose flour

2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 tablespoon sugar
1/2 teaspoons salt
1/4 pound (one stick) cold butter
1 cup plus one tablespoon buttermilk
Directions
Preheat the oven to 425 degrees. Oil a baking sheet.
1. Measure the flour by scooping some into a bowl and then spooning the
flour into the measuring cup. (If you measure packed flour, you will have
too much.)
2. Add the baking powder, baking soda, sugar, and salt and stir these
ingredients into the flour. Slice the cold butter into the flour mixture. Use a
pastry knife or two kitchen knives to cut the butter into the flour mixture.
Work the butter into the flour mixture until you have a coarse, grainy
mixture.
3. Make a well in the middle of the flour and pour the buttermilk into the flour
mixture. Stir until just moistened. The dough should be of a consistency
like drop cookie dough or just a bit stiffer. If it is not moist enough, add
another tablespoon of buttermilk.
4. Spoon the dough into twelve rounded mounds on the baking sheet leaving
room for expansion.
5. Bake for 12 to 14 minutes or until the biscuits just begin to brown. Remove
the biscuits from the baking sheet and place them on a wire rack to cool.
8
Cranberry Nut Biscuits
We took our basic buttermilk biscuit

recipe for drop biscuits and added
cranberries, nuts, spices, orange zest,
and a little more sugar. It is not overly
sweet, more like bread with fruit and
nuts. If you want a sweet bread,
increase the sugar to 1/4 cup.

dough.
Ingredients

2 tablespoon sugar
1/2 teaspoons salt
1/4 pound (one stick) cold butter
3/4 cup dried cranberries, chopped
1/2 cup walnut pieces
1 tablespoon orange zest
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 1/2 cups buttermilk or enough to make a soft batter
Directions
too much.)
2. Add the baking powder, baking soda, sugar, and salt and stir these
ingredients into the flour. Slice the cold butter into the flour mixture. Use a
pastry knife or two kitchen knives to cut the butter into the flour mixture.
Work the butter into the flour mixture until you have a coarse, grainy
mixture. (See picture.) Stir in the cranberries, walnuts, zest, and spices.
9
room for expansion.
10
Cheddar Cheese Biscuits

dough.
These are great biscuits to go with a

bowl of soup on a cold winter day and
we think better than the cheesy
biscuits served in the national
restaurants.
We took the standard buttermilk

biscuit recipes and added sharp
cheddar cheese and reduced the butter by half since the cheese provides fat to
the recipe.
It’s hard to get enough cheese in a bread to make it really cheesy without a little
help. We accented the cheese with a touch of white pepper, garlic, and mustard.
The combination didn’t overwhelm the cheese and yet was piquant enough to not
be bland.
Ingredients

1 tablespoon sugar
1/2 teaspoons salt
1/4 teaspoon white pepper
1/4 teaspoon garlic powder
1/2 teaspoon ground dry mustard
4 tablespoons cold butter
1 1/2 cups grated sharp cheddar cheese lightly pressed into the measure
1/2 red bell pepper, diced and sautéed or steamed in the microwave until it is
almost tender
1 3/4 cups buttermilk or enough to make a soft batter
Directions
too much.)
11
2. Add the baking powder, baking soda, sugar, salt, pepper, garlic, and
mustard and stir these ingredients into the flour. Slice the cold butter into
the flour mixture. Use a pastry knife or two kitchen knives to cut the butter
into the flour mixture. Work the butter into the flour mixture until you have
a coarse, grainy mixture. (See picture.) Add the cheese and bell pepper.
room for expansion.
12
Southern Pecan Biscuits
This is a classic butter-based biscuit

recipe with nuts added and made
just a little sweeter than most. It
works marvelously well with a soup
and for breakfast served with your
favorite jam. Don’t worry about
leftovers; they’ll disappear before the
day is done.
Yield: Makes 12 biscuits
Ingredients:
3 1/2 cups all-purpose flour

1/3 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
8 tablespoons cold butter cut in pieces

1 1/3 cups buttermilk
2/3 cup chopped pecans (or walnuts)
1/2 teaspoon cinnamon (optional)
Preheat the oven to 425 degrees.
1. In a large bowl, combine the flour, sugar, baking powder, baking soda,
and salt.
2. Using a pastry blender or 2 knives, cut in the butter until the mixture forms
coarse pieces.
3. Add buttermilk, nuts, and optional cinnamon and stir the mixture with a
fork until most of the dry ingredients have been moistened. Turn the
ingredients onto the counter and knead and fold until the dough is formed.
Do not knead longer than necessary.
4. Roll or pat the dough to about 3/4-inch thickness and cut with a biscuit
cutter. Place the biscuits on a greased baking sheet with the edges
touching.
5. Bake for about 14 minutes or until the tops are just golden brown and
biscuits sound hollow when gently tapped. Serve warm.
13
Country White Biscuits
This is our recipe for pure white

biscuits. Instead of shortening, we use
sour cream which adds a nice tang to
the biscuit and moistness. Without
butter or shortening, we thought this
biscuit may not be tall and flaky but it
is.
You’ll find these to be nice, classic

biscuits.
Country White Biscuit Recipe
Ingredients
3 cups all-purpose flour

1/2 teaspoon salt
3 tablespoons sugar
1/3 cup cold sour cream
1 1/3 cup heavy cream
Directions
1. In a large bowl, combine the flour, sugar, baking powder, and salt.
2. Using a pastry blender or 2 knives, cut in the sour cream until the mixture
forms coarse pieces.
3. Add the sour cream and stir the mixture with a fork until most of the dry
ingredients have been moistened. Turn the ingredients onto the counter
and knead and fold until the dough is formed. Do not knead longer than
necessary.
touching.
14
Country Wheat Biscuits
This recipe is similar to our Country

White Biscuits but butter-based
instead of sour-cream based. And of
course, it calls for some stone
ground whole wheat flour. The
butter and whole wheat flour
combine for a very nice, nutty-
flavored biscuit.
Though this recipe calls for 1/3

whole wheat, it can also be made
with 1/2 or 2/3 whole wheat.
Country Wheat Biscuit Recipe
Ingredients

1 cup stone ground flour
1/2 teaspoon salt
3 tablespoons sugar
1/2 cup cold butter
1 1/4 cup buttermilk
Directions
1. In a large bowl, combine the flours, sugar, baking powder, and salt.
2. Using a pastry blender or 2 knives, cut in the butter until the mixture forms
coarse pieces.
3. Add the buttermilk and stir the mixture with a fork until most of the dry
ingredients have been moistened. Turn the ingredients onto the counter
and knead and fold until the dough is formed. Do not knead longer than
necessary.
touching.
15
Cranberry Orange Scone Recipe
This is a scone recipe and one of our

favorites. Because it is made exactly
as a biscuit—just richer and fancier—
we included it in our guide for biscuits.
Dried cranberries are so flavorful—we

wanted to load this scone recipe with
orange to balance the abundance of
cranberries. So we used the zest from
two oranges, orange-flavored yogurt,
and the juice to make an orange
glaze. These are not boring scones.
You can use any quality dried cranberries in this recipe. We recommend that you
try our super, cold-processed cranberries. Instead of being processed with a hot
corn syrup bath, these are cold-processed and not partially juiced so that more of
the pectin and juice remains with the berry for a brighter flavor and color. Learn
more about these cold-processed cranberries here.
Ingredients

1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 cup very cold butter
3/4 cup dried cranberries
zest from two oranges (reserve 1/2 teaspoon for the orange glaze)
1 large egg yolk
3 tablespoons brown sugar
1 teaspoon vanilla extract
1 six-ounce tub of orange-flavored yogurt
For the glaze:
1 cup powdered sugar

1-2 tablespoons orange juice
1/2 teaspoon orange zest
1/2 teaspoon vanilla extract
Directions:
16
1. In a large bowl, stir together the flour, baking powder, baking soda, salt
and cinnamon. Use a pastry knife to cut the butter into the dry ingredients
until the mixture is coarse and uniform. Stir in the cranberries and zest.
Baker’s note: Use very cold butter. The secret to flaky scones is to keep
the butter a solid. If the dough gets warm enough to melt the butter before
baking, you will have a very different consistency. The little pieces of
butter create steamy pockets in the scones in the hot oven.
2. In a small bowl, mix the egg yolk, brown sugar, vanilla, and yogurt
together. Form a well in the dry ingredients and pour in the liquid mixture.
Stir to combine then remove to a floured counter and knead until almost
uniform.
Baker’s note: Do not over-knead. Too much kneading will develop the
gluten in the flour and make the scone tough.
3. Pat the dough into a 3/4-inch thick circle. Cut into wedges or circles. Place
the scones on a lightly-greased baking sheet.
Baker’s note: Use a cookie cutter or a glass with the edges dipped in
flour to cut shapes. Do not pat the edges down but leave the cuts as sharp
as possible to allow the scones to rise in layers.
Work the cut dough pieces as little as possible. The more you handle the
dough, the more the gluten will be developed and the more likely the
butter will melt. Either will cause tougher scones.
4. Bake for 10 to 14 minutes or until the tops are lightly browned. Remove to
a rack to cool. Serve warm.
To make the glaze, stir in the orange juice to get a drizzling consistency.
Add the zest and vanilla.
17
All about Shortcakes
Strawberry shortcake may be a 200

year-old American invention. With the
advent of chemical leavenings in the
early 1800’s, biscuits became
popular. Since strawberries have
always been readily available, it is
likely that biscuits and strawberries
have been together for quite some
time. Before the middle of that
century, strawberry shortcake recipes
were showing up in the recipe books.
Today strawberry shortcakes are made from every recipe from biscuits to white
cake and even angel food cakes but the original recipes always called for
biscuits. Usually these biscuits are made richer with dairy products and sugar.
This is an original biscuit-like shortcake. It is rich and tender and flaky and very,
very good.
What follows are a strawberry shortcake recipe, a blueberry cream cheese

shortcake recipe, and a chocolate caramel raspberry shortcake recipe.
What the Difference between

Biscuits and Shortcakes?
Three Ways to Make Shortcakes
It seems that if you put fruit and 1. Make them as drop biscuits. The
whipped cream on a biscuit, you dough must be moist enough to drop from
have shortcake. In other words, a spoon and pat into a flat disc. Add more
they are interchangeable. But often,milk as needed to get the desired
recipes for shortcakes are sweeter consistency.
and maybe richer. Biscuit recipes 2. Make them as cut-out biscuits. The
often call for one to three dough must be slightly firm to cut into
tablespoons of sugar in a three cup shapes on the counter. Sprinkle a little flour
recipe while shortcake recipes will on the counter or add flour to the dough if
call for as much as 1/3 cup sugar. needed. Don’t add so much flour that the
dough is firm like sugar cookie dough. Pat
To make biscuits richer, some the soft dough out on the counter and cut
shortcake recipes (and some biscuit into three–inch discs. If the dough is wet
recipes) call for cream as a liquid and the shape is a little ragged, it’s perfect.
instead of milk or buttermilk. And 3. Make one large shortcake. Spread the
some recipes—both biscuit and dough into an eight-inch cake pan or nine-
shortcake--call for cooked egg inch pie pan. Bake for 15 to 20 minutes
yolks, an innovation of James until golden on top and a toothpick inserted
Beard. In this guide, you’ll find a in the center comes out clean.
recipe for Egg-Rich Shortcake that
18
calls for cooked egg yolks.
Chocolate Caramel Raspberry Shortcake Recipe
Ingredients
1 3/4 cups all-purpose flour
1/4 cup cocoa
1/3 cup sugar
1/4 teaspoon salt
1/3 cup cold butter cut into chunks
1 large egg
3/4 cup cream
1 tablespoon melted butter for

brushing
2 tablespoons large crystal sugar
such as turbinado sugar
1 1/2 pints ripe raspberries
1 cup heavy cream

1 teaspoon vanilla
2-4 tablespoons sugar
Chocolate syrup
Caramel syrup
Directions
For the shortcake:
1. Combine the flour, cocoa, sugar, baking powder, and salt in a medium
bowl.
2. Cut the butter into the dry ingredients with a pastry blender.
3. Whisk the egg into the cream. Make a well in the center of the dry
ingredients and pour the cream mixture into the well. Mix with a fork until
the ingredients just stick together. Drop dough on a greased cookie sheet
and then pat with the back of a spoon to make about 3/4-inch thick. To
make cut-out biscuits, pat the dough into a sheet on a floured countertop
and cut into three-inch shapes with either a knife or a cookie cutter.
19
4. Brush the tops with the melted butter. Sprinkle the tops with sugar. Bake
for about fifteen minutes or until done. Remove to a wire rack. Serve while
still fresh and warm.
Note: For the best results, always serve shortcake fresh. The dough can sit in the
refrigerator for up to two hours while waiting to bake.
For the raspberries:
Wash the raspberries. Garnish the dessert with the raspberries.
For the whipped cream:
Combine the whipped cream, two tablespoons sugar, and the vanilla in a chilled
bowl. Whip on medium speed until soft peaks form. Sweeten with the additional
sugar if desired.
To serve:
Split the warm biscuits open. Fill with berries and whipped cream. Top with
additional whipped cream and berries. Drizzle with chocolate and caramel syrup.
20
Blueberry Cream Cheese Shortcake Recipe
Ingredients
1/4 cup sugar
1/4 teaspoon salt
1/3 cup cold butter cut into chunks
1 large egg
3/4 cup cream
1 tablespoon melted butter or cream

for brushing
1 1/2 pints ripe blueberries

2 tablespoons sugar
2/3 cup heavy cream

1 eight-ounce package cream cheese
2/3 cup powdered sugar
1 teaspoon lemon zest
Directions
For the shortcake:
1. Combine the flour, sugar, baking powder, and salt in a medium bowl.
2. Cut the butter into the dry ingredients with a pastry blender.
3. Whisk the egg into the cream. Make a well in the center of the dry
ingredients and pour the cream mixture into the well. Mix with a fork until
the ingredients just stick together. Drop into biscuits on a greased cookie
sheet and then pat with the back of a spoon make to about 3/4-inch thick.
To make cut-out biscuits, pat the dough into a sheet on a floured
countertop and cut into three inch shapes with either a knife or a cookie
cutter.
4. Brush the tops with the melted butter or cream. Sprinkle the tops with
sugar. Bake for about fifteen minutes or until golden brown. Remove to a
wire rack. Serve while still fresh and warm.
Note: For the best results, always serve shortcake fresh. The dough can sit in the
refrigerator for up to two hours while waiting to bake.
For the blueberries:
21
Wash the blueberries. In a small bowl, smash the berries, add the sugar, and stir.
Cover the bowl and heat it in the microwave until the berries are hot and starting
to bubble.
For the whipped cream:
Pour the whipped cream into a chilled bowl. Whip on medium speed until soft
peaks form. Add the cream cheese, powdered sugar, and lemon zest and beat
until combined and fluffy.
To serve:
Split the warm biscuits open. Fill with whipped filling. Top with additional whipped
filling and berries.
22
Classic Strawberry Shortcake
There are great strawberries available

in our local grocery stores; we thought
it was time to bake up some Classic
Shortcake. Sure, we could spread
strawberries across some angel food
cake or white cake but we like a not-
so-sweet version made with
shortcake.
Shortcake is made like biscuits--

though a little richer and sweeter.
Topped with lightly sweetened
strawberries and crowned with barely-sweetened whipped cream to which plenty
of vanilla has been added, this is the perfect way to enjoy spring strawberries.
Here's the recipe for Classic Shortcake:
2 cups pastry or unbleached all purpose flour Strawberry Hints

3 tablespoons sugar
1/4 teaspoon salt Always use fresh, succulent,
1 tablespoon baking powder ripe strawberries. Choose
1/2 cup cold butter cut in pieces plump looking strawberries
2 large eggs whisked with 3 tablespoons of cold with green caps and avoid
milk added those that look bruised or
mushy. Do not wash them or
Preheat the oven to 400 degrees. remove the caps until they are
ready to use. Strawberries
Mix the dry ingredients together in a medium- should be used promptly; they
sized bowl. Cut the butter into the dry will not stay fresh long.
ingredients with a pastry knife or two sharp
knives. Keep cutting until the mixture looks like coarse meal.
Add the egg and milk mixture. Stir until the dry ingredients are moistened but not
smooth. Turn the dough onto a lightly-floured counter and roll or pat the dough
to a 1/2-inch thickness. Cut into 3-inch circles or squares and place on an
ungreased baking sheet.
Bake for 15 to 18 minutes or until the tops begin to turn brown. Cool on a wire
rack.
Notes for success:
• Like biscuits, working the dough too much will leave the product tough, not
melt-in-your-mouth tender.
23
• We prefer to just sprinkle a little sugar on our strawberries after they are sliced.
The juice will dissolve the sugar to form a light syrup.
• For each cup of whipping cream, add 1 teaspoon of good quality vanilla after
the cream is whipped.
24
Egg-Rich Shortcake
This is a rich, tender, shortcake

made with hard-boiled egg yolks.
The fat from the egg yolks has the
same effect as shortening in a
recipe.
Egg-Rich Shortcake Recipe
Ingredients

1/2 teaspoon salt
4 tablespoons sugar
1/3 cup cold butter
4 egg yolks, hard boiled
1 1/4 cup whipping cream
whipping cream
turbinado sugar
Directions
1. In a large bowl, combine the flours, sugar, baking powder, and salt.
2. Using a pastry blender or 2 knives, cut in the butter and egg yolks until the
mixture forms coarse pieces.
3. Add the whipping cream and stir the mixture with a fork until most of the
dry ingredients have been moistened. Turn the ingredients onto the
counter and knead and fold until the dough is formed. Do not knead
longer than necessary.
touching. Brush the tops of the biscuits with whipping cream and then
sprinkle them with turbinado sugar
25
Other Shortcake Favorites
Shortcakes are a wonderful way to use any soft fruit. Of course strawberries are
the most popular. Any kind of berries are wonderful. So are bananas, mangos,
and peaches. If you are really feeling adventuresome, add cocoa to the recipe
for chocolate shortcakes. You can also add nuts or dried fruit.
Instead of vanilla whipped cream, make chocolate whipped cream or add cream
cheese.
26

Biscuits and Shortcakes

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How to Make

Biscuits and Shortcakes

Savory to Sweet and Scrumptious Shortcakes

How to Make Great Biscuits...........................................................................2

Copyright 2005-2006, The Prepared Pantry. All rights reserved.

When I was growing up in a big country farmhouse, we had biscuits for

The traditional leavening is baking powder. Baking powder contains both an

Shortening is the classic fat in Southern biscuits. We prefer butter. We like to

One of the joys of baking is the

When you think of biscuits, you

These are drop biscuits. You can

2 cups all purpose flour

Preheat the oven to 425 degrees. Oil a baking sheet.

We took our basic buttermilk biscuit

These are drop biscuits. You can

2 cups all purpose flour

Preheat the oven to 425 degrees. Oil a baking sheet.

These are drop biscuits. You can

These are great biscuits to go with a

We took the standard buttermilk

2 cups all purpose flour

Preheat the oven to 425 degrees. Oil a baking sheet.

This is a classic butter-based biscuit

Yield: Makes 12 biscuits

3 1/2 cups all-purpose flour

8 tablespoons cold butter cut in pieces

Preheat the oven to 425 degrees.

This is our recipe for pure white

You’ll find these to be nice, classic

Country White Biscuit Recipe

3 cups all-purpose flour

Preheat the oven to 425 degrees.

This recipe is similar to our Country

Though this recipe calls for 1/3

Country Wheat Biscuit Recipe

2 cups all-purpose flour

Preheat the oven to 425 degrees.

This is a scone recipe and one of our

Dried cranberries are so flavorful—we

2 cups all-purpose flour

For the glaze:

1 cup powdered sugar

Preheat the oven to 425 degrees.

Strawberry shortcake may be a 200

What follows are a strawberry shortcake recipe, a blueberry cream cheese

What the Difference between

Chocolate Caramel Raspberry Shortcake Recipe

1 tablespoon melted butter for

1 1/2 pints ripe raspberries

1 cup heavy cream

For the shortcake:

Preheat the oven to 375 degrees.

For the raspberries:

Wash the raspberries. Garnish the dessert with the raspberries.

For the whipped cream:

1 tablespoon melted butter or cream

1 1/2 pints ripe blueberries

2/3 cup heavy cream

For the shortcake:

Preheat the oven to 375 degrees.

For the blueberries:

For the whipped cream:

There are great strawberries available